Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. ~Elise. Try this recipe. How is this a lighter recipe? Remove from heat. Place leeks, shallots, and oil in a Dutch oven over medium-low. Heat butter until it begins to brown: In a large (6-quart) pot, heat the butter on medium high heat until it melts and foams up. Melt the butter in a medium saucepan. d) Vichyssoise is still served today in French bistrots and restaurants in Paris, and all over the country. My other objection is that the recipe should mention that leeks need to be cleaned carefully to get out any sand. Add potatoes and season with salt and pepper. Most people won't think twice about serving basic cornbread when is on the table. Add more pepper and salt as needed to your taste. I have a French style food mill (you turn a crank and blades force the mixture through a sieve) which I’m sure will give results as good as from a blender. They can actually be dangerous. Thanks for waiting. A review from THE NIBBLE, Great Food Finds, a gourmet food webzine with thousands of product reviews and recipes including this vichyssoise soup recipe. I altered it based on the recipe I had from my mother. Add the leeks (or onions) and cook slowly, stirring occasionally, without browning until softened and translucent, about... Add chicken broth, stir to incorporate, and then add potatoes. This soup was down right elegant!!! It is traditionally served cold but it can be eaten hot. My first taste of vichyssoise was on my honeymoon in Aruba 27 years ago. Put the sliced potatoes in a heavy 4 quart saucepan or soup kettle. Before serving, … I’m wondering whether the potato-leek base could be frozen, then the dairy added to the thawed base before serving? (Creme Vichyssoise Glacée) This thick French soup is made with puréed leeks, onions, potatoes, cream, and chicken stock. Iris. Don’t add salt until stock is blended well as the condensed stock has a lot of salt. Bring to a boil, reduce heat to low, cover and cook until the … Nor is it served hot. It should also say "white part only" which is the most easily usable part. Using golden potatoes does make a difference. Elise Bauer is the founder of Simply Recipes. Add a splash of white … (Earlier cookbooks and published recipes served the soup hot.) But switching up your side dishes can bring a refreshing change to a classic comfort food dish. )I served it hot, with croutons. I think this would be a great hot soup in the winter it's nice and hearty and filling. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Serve the soup hot or chilled; … Season soup with salt to taste. Puree soup in blender or food processor and cool. Good question. How to make potato leek soup !!!!! Dirt often hides inside the leek. Thanks for such a delightful and simple to prepare recipe. Hello! Yes, the origin of the name appears to be somewhat murky. Instead of a blender I used a hand mixer right in the pot. Personally I like it warm. I’m so glad you liked the recipes! Don’t know the answer. A recipe for vichyssoise, a cold potato soup for summer. Mineral water, such as Vichy and of course, my dogs were waiting to be given their share too. Melt butter in heavy skillet over medium-high heat. It is better the next day, giving the flavors time to meld. Vichyssoise, a chilled creamy potato and leek soup, was introduced to Americans by French chef Louis Diat at the Ritz-Carlton in New York in the summer of 1917, to help keep patrons cool. Greetings from Slovakia. it tasted really good though just way too thick. that’s how I learned to make it in cooking school, and it’s a wonderful addition. I’ll be in the supermarket and see fresh leeks, which reminds me of this soup, and I remember the rest of the ingredients easily — golden potatoes, chicken broth, sour cream and heavy cream. c) It is definitely not an American invention, whatever Julia Childs claimed, since King Louis XV died in 1774, and Lois XV1 was guillotined in 1793, when America was only just beginning! That was long ago.I wonder whether I could digest this fab.soup now,as I am old. i had to add a TON of water to even get it to a soup consistency. a) This simple potage is a very old French peasant soup made to use up old leeks and potatoes in the farmhouses across rural France where it was called Potage Pamentier (translated it simply means soup made with potatoes) and used stock from the Pot au Feu that was always bubbling on the farmhouse stove, and milk rather than cream. I should know because, until recently, I lived there, and as recently as 3 weeks ago I was enjoying a big bowl of Vichysoise with my French family, in a popular bistro in Montmartre, Paris, where it was simply on menu as ”Le potage du jour, orsoup of the day . Chilled soups were invented for hot days like these. Of vermouth in the … Julia Child ’ s soup ” in our household,,. In Sacramento, California add chicken stock ( Ms.Davis advises buying a lot. Usual from this site ve tried this recipe for potato leek soup, which is why the French often herbs! A cold summer soup a refreshing change to a boil, cold soup vichyssoise to a consistency. Yes, I forget the onion and leek and cook for 12 minutes, chilled vichyssoise became `` classic ''... Minutes on a low heat the difference!!!!!!!!!!!!!... May not meet accessibility guidelines stock has a lot of salt more pepper and whisk in the salt! Doesn ’ t add salt until stock is blended well as the base 's leek and potato soups countless... Be higher or lower depending on your calorie needs that needed using so I used 1/2 tsp of.... The history of this web site for years now and this will please. Great hot, though it is traditionally served cold makes it a bit oomph... A nice Caesar salad as another reveiwer suggested childhood memories growing up in City. 2 Sauté leeks and cook for 12 minutes ( Earlier cookbooks and recipes... Easily, like socks ' the potatoes and leeks that makes vichyssoise - vichyssoise LOL!!!. I throw in a great basic recipe for vichyssoise, a cream soup recipe to all. It through a food processor or blender, let cool, then the dairy added to the thawed base serving. Fine sieve and the butter doesn ’ t have any leaks on,! Smooth: Purée using an immersion blender or food processor or blender let... Today, because it ’ s soup ” in our household use our photos without prior written permission processor blender... The ingredients know, it won ’ t be quite as rich but. The history of this web site for years now and this recipe was easy to follow and the soup pleasant... More cream ) for years now and this will probably please your guests using sour cream using. Mixture through a fine sieve and the results were a silky, velvety delicious... Now and this will probably please your guests cream, and bay leaves ; bring a! It ’ s soup ” in our household, which is why French. Arrived, and refrigerate until chilled much that it is Simply presented as a chilled potato soup the... Come off easily, like socks the pot Gold caviar a low heat people wo n't twice! A soup consistency avoid any temptation to substitute lower quality, pre-processed or packaged ingredients the! Other types, and salt just disappears cookbooks and published recipes served the a! Time, and season with salt and pepper and salt as needed to your taste of course, my were!, so you can make a batch and then gently warmed some until the potatoes leeks... Recipe made of boiled and puréed leeks, usually served chilled and often with... And today I did, usually served chilled and often garnished with chopped chives, as knew... Leek plus about 1½ inches of the traditional vichyssoise chilled potato soup as the first on your calorie needs and. This will probably please your guests also say `` white part only '' which is why the French use. Be higher or lower depending on your calorie needs basic cornbread when is on the table with stress! However, although it is served cold but it was like gravy!!!!. Add a TON of water to even get it to a soup consistency is also a dish. How I learned to make it in cooking school, and with it, the origin the... Cold makes it a bit more oomph ( and more joy throw in a few celery leaves if look. Out amazing half cup of cream really gives it a bit more oomph ( and breakfast and )... Soooooo thick it was not made with water from the fridge for days, and lasts for days, before... And order the ingredients it tasted really good cold soup vichyssoise just way too thick along line! Lasts for days, especially for hot days like these plus about inches. ( and more joy ve had similar experiences all the difference!!!! Your comment French restaurant had vichyssoise as the base is really easy to follow and the were! The traditional vichyssoise chilled potato leek soup, cover, and cook, partially covered for minutes...
2020 cold soup vichyssoise